All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

The producers, Merlaeku Family & Beanspire are the dry miller, and exporter of coffee from Doi Pangkhon in Chiang Rai, and have dedicated nine years to enhancing the area's coffee production. With approximately 300 households contributing 1-2 tons of parchment each, their early approach involved direct collaboration with individual producers on their wet processing methods. In the 2017-2018 season, they took a significant step by investing in a wet mill operated by the Akha Hilltribe's five Merlaeku brothers, allowing them greater control over the processing and enabling them to source cherries from beyond their family. Each season has seen continued improvements: from adding roofs and new pulpers in 2018-2019 to creating a cupping lab and installing an electricity generator in subsequent years. They also expanded their drying capabilities in the 2020-2021 season and, despite the challenges of the climate crisis impacting yields in 2022-2023, they achieved record prices.

The introduction of a modified “Kenya-style washed” processing technique this season, which emphasizes extended dry fermentation, appears to have resulted in a more complex flavor profile, potentially setting a new standard for their operations. The elevation of Doi Pangkhon, ranging from 1250 to 1450 meters above sea level, enhances the quality of our coffee, primarily consisting of Catuai, Typica, Chiang Mai, and SJ133 varietals. They ensure meticulous green coffee preparation through a thorough multi-stage process including destoning, hulling, grading, and hand sorting. Their coffee is meticulously packaged in a triple-layered bag system (cotton, HDPE, and hermetic inner layers) to preserve its quality during shipping, reflecting our commitment to excellence in coffee production and export.

Variety: Catuai, Typica, Chaing Mai
Process: Kenya-style Washed
Region: Doi Pangkhon, Chiang Rai
Altitude: 1,350 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.